BBQ Peach Pulled Pork (Instant Pot)

I promised another Instant Pot recipe and this is a good one! My cooking club met this month which gave me another opportunity to use my new kitchen toy! We meet every other month and the hostess for that month chooses a meal theme, a cookbook, or a celebrity chef for us to pick our recipes from for the meal.

This month’s hostess decided on Trisha Yearwood dishes and left it up to us to choose one of her recipes. I haven’t seen her cooking show, so I wasn’t too familiar with her recipes, but I found plenty to pick from off the internet. Trisha’s BBQ Peach Pulled Pork had me at PEACH! And if that hadn’t been enough, PULLED PORK would have gotten me too! And then I noticed that it was prepared in an Instant Pot, so there ya go! I had my recipe.

I’m including the link to the recipe, so rather than type it all out here, I’ll just show some photos of the process for those of you interested in trying out an Instant Pot yourself. Pictured below is the pork seasoned with Trisha’s mixture. I used more pork than the recipe called for so I just made extra seasoning.

Next, I seared the meat in two batches on the sauté setting. I love the idea of being able to use the same pot for sautéing, pressure cooking, and simmering the BBQ sauce. That’s not to say I didn’t still have a big mess to clean up afterwards. This might be one-pot-cooking, but it still uses plenty of other dishes, measuring cups and spoons, and miscellaneous utensils for the prep work.

Once all the meat was seared, I added it all back to the pot with the next set of ingredients for the pressure cooking time. Then I sealed it up, and followed Trisha’s instructions and timing for pressure cooking.

I was so eager (and a little nervous) to open the pot and see how the meat turned out. I mean, can you really get tender pork shoulder in 45 minutes? I was so pleasantly surprised! Look at that tender meat and it’s juices!

I set the meat aside in a dish and let it cool for a few minutes before shredding it. Notice I’d already pulled a piece off to taste. Couldn’t wait!

Next I added the ingredients for the peach BBQ sauce into the pot, whisked them, and set it on simmer.

Here it is bubbling and coming together.

I shredded the meat while the sauce was simmering and then added it back to the pot with the sauce. I made this for my family a few nights before our cooking club meeting so I could have a trial run with the recipe. When I made it again for my cooking club, I doubled the sauce recipe so I could take a jar of it to have as extra. We didn’t really need it, but I thought it would be nice to have in case someone wanted their meat extra saucy.

I served the BBQ with sliced Hawaiian rolls for sliders since there would be several other dishes at the supper. I took a  mason jar of the extra sauce. It was delicious, and so was the meat! I will definitely make this again!!

And here is my Trisha Yearwood BBQ Peach Pulled Pork all packed up and ready to take to cooking club. We had an outstanding meal together! I enjoyed every single dish the ladies brought.

If you haven’t tried cooking in an Instant Pot yet, this is a good recipe to start out with because I followed the process exactly and it just worked! Love when that happens.